Curds

"Curdled bale or bunch." Curds in Anjou, Charentes and Poitou. A fresh cheese made from the curds of cow, goat or sheep's milk. It is mild, soft and creamy and is made in many homes and on farms. Known as 'pigouille' when moulded or 'jonchée' when moulded in a rush basket. Traditionally, curdling is initiated by the addition of a cardoon flower. It is best from spring to late summer.

A triangular cow, sheep or goat's milk curd cheese from the Charentes. , drained on straw, reeds or rushes. Rarely available. It is also a province of France.

Bob white. American quail.

Quails barded with pork fat, wrapped in vine leaves and roasted and served with slices of ham with a coating of pea purée.

"Quail in the style of a gourmande." Quails cooked with truffles.

Quails cooked with truffles

"Quails in the style of Normandy." Quails are part-roasted, placed onto sliced apples with a splash of Calvados, wrapped in pastry and baked. They are served with the roasting juices deglazed with Calvados and thickened with cream.

Quails casseroled with peas, onions and ham.